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Ingredients

• 1 parsnip, finely sliced
• 2 golden sweet potatoes, finely sliced
• 1 celeriac
• 2-3 beetroot
• vegetable oil, for deep frying
• sea salt, for sprinkling

• 200 g horseradish
• 50 g mustard
• 50 g dolcelatte
• juice of 1/2 lemons

• 1 clove garlic, crushed
• 2.5cm knob of ginger, finely grated
• 2 spring onions, finely chopped
• 2 tsp red chilli paste
• 1 tbsp sugar
• a pinch of toasted sesame seeds
• 1 tsp sesame oil
• 1 tbsp rice wine
• 50 ml soy sauce

• 2 tbsp olive oil
• 1 shallots, thinly chopped
• 4 tsp fish paste
• 1 stalk lemongrass, thinly chopped
• 2 tsp palm sugar
• juice of 1 limes
• 4 tsp dried mango powder
• 1 plum tomato, chopped
• 1 red chilli, chopped
• 30 g peanuts, toasted and crushed

Description

Simon Rimmer Rustles Up A Real Treat Of Moreish Vegetable Crisps With A Trio Of Delightful Dips

UK TV